SUPER DARK CHOCOLATE EASTER BROWNIES

Super Dark Chocolate Easter Brownies

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Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

16

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

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TOTAL TIME:

INGREDIENTS

1 cup unsalted butter, melted

2 tablespoons avocado oil

1 ¼ cups granulated sugar

1 cup light brown sugar, packed

4 large eggs, room temperature, lightly beaten

2 teaspoons vanilla extract

1 cup all-purpose flour or gluten-free flour

1 cup unsweetened dark cocoa powder

½ teaspoon salt

6 ounces dark chocolate chips

4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)

¼ cup organic chocolate Easter eggs

Organic sprinkles (optional)

DIRECTIONS

Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.

In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.

In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.

Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.

This Recipe Serves 16

INGREDIENTS

1 cup unsalted butter, melted

2 tablespoons avocado oil

1 ¼ cups granulated sugar

1 cup light brown sugar, packed

4 large eggs, room temperature, lightly beaten

2 teaspoons vanilla extract

1 cup all-purpose flour or gluten-free flour

1 cup unsweetened dark cocoa powder

½ teaspoon salt

6 ounces dark chocolate chips

4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)

¼ cup organic chocolate Easter eggs

Organic sprinkles (optional)

DIRECTIONS

Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.

In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.

In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.

Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.

This Recipe Serves 16

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